Gluten Free-zer Friday – Chicken with Apricot Sauce

by angelaskitchen on May 20, 2011

This was published in the Lakewinds article I wrote in March.  I have added freezer instructions for you.  Enjoy!

Chicken with Apricot Sauce Serves 6

 

Flattening the chicken allows it to cook in just a few minutes, shortening your time in the kitchen. Use this basic recipe to create your own variations. Try different combinations of wine (or fruit juice with a touch of vinegar) with other fruits and preserves.

 

6 boneless, skinless chicken breasts, (about 2 1/4 pounds)

1 teaspoon salt, divided

1/2 teaspoon freshly ground pepper

6 tablespoons sweet rice flour or corn starch

1 1/2 tablespoon oil

1 1/8 cup dry white wine, white grape juice, or chicken stock

1 1/2 medium shallot, minced

6 fresh apricots, pitted and chopped (or 9 dried apricots soaked in boiling water for 10 minutes, chopped), about 1 cup

3 tablespoons apricot preserves

1 1/2 Tablespoon minced fresh tarragon (1 1/2 teaspoon dried)

pinch crushed red pepper flakes

 

 

Place chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Sprinkle with 1/4 teaspoon salt and pepper. Place flour in a shallow dish. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)

 

Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, about 8 minutes per side. Transfer to a plate, cover and keep warm. (If necessary, cook the chicken in two batches with an additional 1 tablespoon oil.)

 

Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add apricots and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, tarragon and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

To freeze: Allow to cool.  Put in gallon freezer bag.  To serve:  Thaw.  Heat through.

Previous post:

Next post: